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I can't do parsnips for some reason, my dad loves them and cooks with them a lot and despite him being the best cook I know, it's just never hit. I get a soapy taste from them like the cilantro-deficient people claim they get from one of the top herbs on earth, and I hate that I feel that way because they are nutritious and cheap. I like the concept, but it doesn't work for me. Turnips and rutabagas are top notch, however.
 
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AnOminous said:
How about turnips or arugula?
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Love turnips and grew up eating them in stew, often instead of potatoes so it's a comfy and nostalgic vegetable for me, love arugula and peppery flavors in general so I don't think that's what bothers me about it. I've also had parsnips like 100+ times easily, made by myself whilst trying to force myself to enjoy them, by my dad growing up, and by restaurants when I thought we just might be retarded when it comes to this specific vegetable. I have no idea why I get a soapy flavor from it and frankly wish it would stop, lmao.
 
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Triple Flutz said:
I have no idea why I get a soapy flavor from it and frankly wish it would stop, lmao.
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The one thing I get a soapy flavor from was cilantro, and I hated it when I was a kid. It still tastes like soap, but it was the one thing that tastes like soap that I love now.

My only absolute fuck you taste remains cranberries. Not canned cranberries. Not stewed cranberries. I just hate those things. It's impossible to put them in a form that I won't hate them.
 
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I've been cooking myself recently, specifically my eyes, sinuses, throat, and skin, processing hot peppers for Louisiana-style sauce and horseradish for the holidays. I've built up a high tolerance to the capsaicin after putting together a few gallons worth of ferment, but I doubt I'd ever be able to build up a tolerance to the allyl isothiocyanate in horseradish, even if I worked with it every day. It hits the "capsaicin receptor"(TRPV1) as well as its own special "wasabi receptor"(TRPA1), pretty much double the agony.

Three hours' worth of grinding and canning netted just over three gallons worth of horseradish(390oz), divided among many jars of various sizes. I'm cooling it in the fridge to let it settle. Over the next few days, I'll see if it needs to be topped off with water and if it's packed tightly enough in the jars, and then I'll freeze all of it. The other day, I pulled out a couple of 12oz thinnecks and a qt bag from the freezer, and it was just as pungent as the new batch, even after being frozen for three years.

I'll hit up the hot sauce thread in about a month with an EP of the Louisiana-style journey. Still got a lot of pictures to take and a couple more super-hot ferments to make. Hopefully, the banana peppers will be fully ripe in a week or two and ready to ferment as well.
 
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AnOminous said:
My only absolute fuck you taste remains cranberries. Not canned cranberries. Not stewed cranberries. I just hate those things. It's impossible to put them in a form that I won't hate them.
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Incidentally, I love cranberries but only just in their raw form, it's basically nature's sour candy to me. I do tend to dislike fruit in savory dishes in general so I'm with you when it comes to Thanksgiving cranberries or like, dried cranberries. I also hated fish until I was 16-ish though so maybe one day I'll wake up and just desire the root vegetable:soap parsnip.
 
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AnOminous said:
I've been doing this sometimes because a couple people I eat with sometimes have issues with potatoes.
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Hopefully they're not allergic to nightshade. I've worked with a client who is (as well as celiac and a whole host of other things) and cooking for them was a challenge for a hot minute.
 
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Decided to be fancy with my chicken this week. Rehydrated some morel mushrooms and added it to a herbed butter before stuffing it into a chicken. Roasted the chicken and deglazed the roasting pan with some white wine. Added that mixture to the morel stock and reduced that to let the flavors meld. Added the reduced stock to a roux and finished the sauce off with some cream. Served the slices of chicken on a bed of rice with roast broccoli, topped off with the sauce on top.
 
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Dislike parsnip and rutabaga. Too sweet and stringy. Like sweet potato which are yams and I don't like yam much either. Dislike arugula. Too bitter. Love turnip and radish. I like the light peppery taste they have.

Pan fried mirin salmon with zucchini. Plenty of lemon and spring onion to serve. 20231111_183656.jpg
Pan fried pork shoulder pieces with pan sauce and chives 20231110_184833.jpg
Poached salmon in Japanese broth 20231109_211148.jpg
 
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Making some German buttercake. Just waiting on the final rise before putting it in the oven. I followed the recipe perfectly, but I'm worried that I used the wrong type of yeast and that there was a translation error

Update: the recipie was good, but because I wasn't able to keep the dough warm it didn't fully rise and spread, and so I put too much butter on it and it spileld over the sides and got under it and burnt a bit. But other then the burnt bits it tastes really good.
172a07ee-1587-4097-a37d-4f95e2188b20.jpg
 
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Not a recently, but a soon. The lady who normally makes the Garden Club Christmas Dinner passed away, this year. I've been handed her menu: Stuffed Chicken Breast, Swiss Steak, Mashed Potatoes, and Fresh Green Salad. This is a plated meal. I'm a little irritated. Why am I making a dead woman's menu? They had seven months to find a replacement, and want me to make "her" food. No recipes. I need advice.

One: I have never made Swiss Steak. I'm not sixty.
Two: I can't do plated for thirty by myself without servers or diminishing quality.

Three: The menu reeks of 1980, with plenty of room for comparison. (this lady made the exact same menu offering every year for as long as she was a member of the club.) Is this simply a way to compare me to the old chef? Like I should suck it up and have everyone bitch about my food, because it's not what they've had consistently for a long, long time? Sort of like a celebration of her life. I'm so confused.
 
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fìddlesticks2.0 said:
Dislike parsnip and rutabaga. Too sweet and stringy. Like sweet potato which are yams and I don't like yam much either. Dislike arugula. Too bitter. Love turnip and radish. I like the light peppery taste they have.

Pan fried mirin salmon with zucchini. Plenty of lemon and spring onion to serve. View attachment 5488335
Pan fried pork shoulder pieces with pan sauce and chives View attachment 5488337
Poached salmon in Japanese broth View attachment 5488338
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that pork looks delicious, how did you prepare the brown sauce? Do you know an easy to prepare brown sauce for meats?
 
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I usually don't try to cook anything complex because I'm a retard I like spending as little time cooking and eating but I had some dark chocolate and some butter sitting around for a while so I decided to try my hand again at making a souffle. I forgot how much time prep takes before you do actual cooking and how easy it is to fuck up the batter by either overbeating the meringue or mixing in too much at once. Regardless they came out alright though it always seems that I get at least one souffle blowing up like a volcano and the rest rising up like the tower of Pisa.
 
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OrionBalls said:
Three: The menu reeks of 1980, with plenty of room for comparison. (this lady made the exact same menu offering every year for as long as she was a member of the club.) Is this simply a way to compare me to the old chef? Like I should suck it up and have everyone bitch about my food, because it's not what they've had consistently for a long, long time? Sort of like a celebration of her life. I'm so confused.
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Are you able to put your own spin on things and use it as a homage to her?
 
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Last week made a whole roast chicken in the oven and it was very good.
Made some Kefir for the first time and it turned out ok. I used store bought kefir as a starter and I think I may try and find some grains on ebay to try that way.
Lastly, bought some apples from the store, they immediately started bruising and looking bad so I turned them into apple sauce.
 
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